Raspberry Fruit Jellies
- Makes approx. 25-35 jellies (dependant on mould size)
- 10.2g (0.36oz) Leaf Gelatine
- 90g (3.17oz) Cold Water
- 0.5g (0.017oz) Citric Acid
- 80.5g (2.84oz) Corn Syrup
- 35.5g (1.25oz) Caster Sugar
- 35g (1.23oz) Chaucer Seedless Raspberry Powder
OTHER INGREDIENT SUGGESTIONS
Why not try replacing Raspberry for Lime Powder for a citrus twist.
- 1 Clean moulds with hot soapy water and a soft sponge & dry thoroughly (preferably leave for 5-10 hours prior to use in a dry environment, to ensure moulds are completely dry).
- 2 Using a small brush or light mist spray, oil the candy moulds.
- 3 In a small bowl add leaf gelatine & half the cold water, leave for 5-10 minutes to allow the gelatine to soften and absorb the water.
- 4 In a small pan add the corn syrup, caster sugar and remaining water, bring to the boil and simmer until all sugar is fully dissolved.
- 5 Remove pan from heat and mix in the freeze-dried fruit powder until fully dispersed, add the gelatine water and citric acid return to a gentle heat, lightly stirring with only a spoon to avoid generating bubbles until gelatine has fully dissolved.
- 6 Allow to cool for 5 minutes and stirring smoothly as not to create bubbles but frequently to prevent a skin forming.
- 7 Heat for approx. 1 minute on a medium heat stirring after the first 30 seconds then every 15 seconds approx.
- 8 Remove pan from heat and allow to cool, stirring lightly but frequently taking care to not generate any additional bubbles within the mix.
- 9 Using a pipette or small jug fill pre oiled moulds to ¾ full, let candy sit for 30 minutes then transfer to a refrigerator for a further 30 minutes.
- 10 Remove candies from moulds and allow to stand for 48 hours then turn over and allow to stand for another 24-48 hours (until texture is to required chewiness) then transfer to an air tight container.